Mashed Potato Burritos

Name: Mashed Potato Burritos
Yield: 6 servings
Ingredients: 4 large potatoes, peeled and diced; 6 burrito-size (10-inch) flour tortillas; 1/4 to 1/3 cup 1% low-fat milk or soy milk, as needed; Salt to taste; Red or green (tomatillo) salsa; 1 cup grated cheddar or Monterey Jack cheese, or cheddar- or Jack-style soy cheese, optional

December 9, 2011

This would be an ideal meal to make of leftover mashed potatoes, but that’s one leftover I rarely seem to have on hand. If you ﬁnd yourself with some, these tasty burritos can be made in a ﬂash. Serve with Beer-Stewed Pinto Beans (page 116) and a bountiful salad.

Recipe notes

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